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Nut Butter

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Nut Butter

The perfect nut butter recipe with a picture and simple step-by-step instructions.

For a mason jar

  • Salt flavored
  1. Let the butter melt over medium heat. If necessary, season with salt or herbs. Butter slowly begins to “simmer / foam”. From this point on, water escapes or evaporates and the whey separates. If you can see brown foam, push it back and forth, do not destroy it, it will slowly settle on the floor. Strain the butter through a sieve with kitchen paper. Let the glass cool down.
  2. All recipes are published on Amazon as paperback and e-book under “Christian’s Caboose” in two books “Comfortable & Enjoy” and “Invitation to Taste”.
Dinner
European
nut butter

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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